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Ingredients
Scale
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
- Roast poblano peppers until blistered, then cool and remove skins and seeds.
- Melt butter in a saucepan, add onion and cook until translucent, then add garlic and cumin.
- Pour in chicken broth, season, and bring to a boil before simmering.
- Add chicken and cook until tender, about 10 minutes.
- Blend cream cheese and cheddar with some broth until smooth, then stir into the soup.
- Broil served portions with a slice of cheese on top until melted.
Notes
Roast poblanos thoroughly for best flavor.
Adjust seasoning to taste.
For extra spice, consider adding jalapeños or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg